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Chef Paul Archambault’s passion for cooking first piqued during a childhood trip to Bar Harbor. He and his family traveled from their mid coast Maine home in Bristol to visit Jordan Pond House, home of the renowned popovers. At 12 years old Paul was hooked.

“That same year for Christmas, I asked for a popover tin,” Paul recalls. “I got both a skateboard and the tin. I use the tin first.” 

From that moment Chef Paul embarked on his lifelong quest. Paul began his career as a prep cook at only 14 years of age. He eventually graduated to the position of a line cook when he took a job at the Anchor Inn in Roundpond, Maine. Although his interest in the culinary world had already been established, Paul admits, “The experience at the Inn sealed the deal.”

After stumbling upon an article about Hugo’s restaurant in Portland, Maine, Paul quickly moved to the city to advance his skills. For the following three years he worked for both Hugo’s and The Honey Paw under the James Beard awarding winning chefs, Mike Wiley and Andrew Taylor.

The enthusiasm, curiosity and drive that initially drew Paul to cooking remain vitally intact to this day, almost 20 years later. At Roma, Chef Paul keeps true to his small town upbringing by using locally sourced ingredients. He blends traditional American Italian dishes with his own more contemporary style. His ability to deliver delicious food paired with Roma’s warm atmosphere make our guests feel like they are family.

“It’s like you’re eating at Grandma’s house.”

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